10. place in heated skillet and lightly cook on both sides until golden brown spots begin to form-use spatula or tea towel to gently press and turn dough while cooking-this will press air into the bread and it will puff up

2. place olive oil in a small sauce pan on medium-low heat-when oil is hot add crushed red pepper flakes, a tiny pinch of salt, and sliced garlic-heat garlic until it just begins to sizzle and oil is infused with garlic and peppers then remove from heat and set aside-do not overcook garlic as it will become bitter

3. place cherry tomatoes, salt and pepper, garlic olive oil, and basil in a deep bowl

4. when pasta is al dente, remove from water with tongs, directly into bowl of tomatoes, garlic oil and basil (a little of the cooking water will cling to the pasta which will help the garlic oil and tomatoes to cling to the pasta)

2. place quinoa in pan and toast on medium heat-stirring often to prevent burning

3. add water and salt and bring to boil, cover and reduce heat to low, simmer for about 20 minutes-or until all liquid has been absorbed

4. set quinoa aside to cool

5. zest orange, remove peel and cut orange segments from membrane and squeeze juice from membrane and place all in a mixing bowl with shredded carrots, golden raisins, sliced scallions, crushed cardamom seeds, lemon juice, olive oil, and salt and pepper-add slivered almonds last and toss all together with quinoa